Ligurian Cherry CrostataA web-exclusive recipe from Italian Cooking and Living
Line a 12-inch round tart pan with a removable
bottom with parchment paper. Make crust: Preheat oven to 325°. Roll dough to
1/2-inch thickness. Carefully transfer to a tart pan. Mold bottom and sides
of dough so they fit in tart pan. Prick dough with a fork. Remove excess dough
from edges of the mold with a knife or your fingers. Spread jam in a thin layer
over the pastry crust.
Make lattice: Roll out remaining dough and cut
into thin strips. Lay strips on top of jam in even rows to make a grid.
To serve: Bake for about 50 minutes, until edges
are golden brown. Serve with fresh pears. Serves 8 to 10
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